Ingredients
150g Antoniou Kataifi pastry
3 tbsp olive oil
4 large green prawns, cleaned, deveined and tails left intact
4 slices of eggplant
4 slices of sweet potato
4 green beans. tops and tails removed
1 large zucchini, sliced into four batons
1 egg, lightly beaten
Peanut oil, for deep frying
To serve
Steamed rice
Soy sauce
Method
For this Kataifi Pastry dessert recipe, take your Kataifi Pastry out of the refrigerator and allow it to come up to room temperature, still in its packaging, for a minimum of 2 hours.
In a medium sized bowl, mix the olive oil through the Kataifi Pastry. Use your fingers to loosen the Pastry and ensure it is well coated.
Take a strip of Pastry and lay it out onto your bench to form a long strip measuring approximately 15-20cm.
Dip the prawn in the egg and wrap the Pastry around the prawn evenly. Place on a tray that has been lined with non stick baking paper. Repeat the process with the remaining prawns and vegetables.
Preheat your peanut oil in a sauce pan, until the temperature reaches 180 degrees Celsius.
Fry two pieces of prawn or vegetables at a time (ensure not to overload the saucepan with ingredients as this will cause the frying temperature to drop).
Cook each tempura piece for approximately 2 minutes or until golden and crisp. Transfer to a plate lined with baking paper, to drain the excess oil.
Serve immediately with steamed rice and soy sauce.